Caciocavallo Barricato

A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition.
A southern Italian cheese with a more distinctive initial flavour than that produced in the Veneto dairies where the raw materials for making ‘drunk’ cheeses are usually produced. The method of making cheeses ‘drunk’ in barriques of red wine marc is a Veneto tradition.

Organoleptic characteristics

Aspect and texture
compact and elastic yellow paste. Purplish rind
Taste
very intense, piquant with clear fruity notes of wine
Serving suggestions
Aged red wines. Hot marrow preserve. Vin Santo or Marsala gelatine. Homemade bread.

Technical characteristics

Milk
skimmed, raw and pasteurised cow’s milk
Production method
artisan
Paste
stringy
Salting
in brine
Ripening
2 -6 months
Production period
autumn and winter
Fats
40 % F-Dm
Weight
2-4 kg
Dimensions
15-20 cm diameter
Producers
dairies in the Treviso area
Codice forma
n.d.
Codice tagliato
n.d.

Sign up for our newsletter

Be among the first to know what is happening in the World of Guffanti: events, new products, initiatives and stories.